Mini Baked Chicken Tacos

Introduction

There’s something undeniably comforting about tacos. They bring a sense of celebration to any meal, whether it’s a casual weeknight dinner or a festive gathering. Our family recently discovered these Mini Baked Chicken Tacos, and they quickly became a hit at our dinner table. The combination of seasoned chicken, melted cheese, and crisp tortillas is simply irresistible. The best part? They are easy to prepare and perfect for sharing! Whether you’re hosting friends for game night or looking for a quick dinner solution, these mini tacos are sure to please.

Ingredients

• 1 lb cooked shredded chicken (3–4 cups)
• 8 oz shredded Colby Jack cheese
• 20–24 street taco corn tortillas
• Olive oil or cooking spray

To Serve:

• Sour cream
• Salsa
• Fresh chopped cilantro

Instructions

Step 1: Preheat Oven

Heat your oven to 425°F (220°C).

Step 2: Prepare Tortillas

Place the corn tortillas on a baking sheet. Brush or spray both sides with olive oil to ensure they crisp up nicely.

Step 3: Fill Tacos

Spoon the shredded chicken and cheese into the center of each tortilla, making sure not to overfill them.

Step 4: First Bake

Bake the filled tortillas for about 2 minutes, or until the cheese starts to melt.

Step 5: Fold Tacos

Remove the tortillas from the oven, fold each one in half, and press gently to secure the filling.

Step 6: Final Bake

Return the folded tacos to the oven and bake for an additional 12-15 minutes, or until they are crispy and golden brown.

Step 7: Serve

Enjoy your mini tacos hot, accompanied by sour cream, salsa, and fresh chopped cilantro.

Nutrition Facts

• Servings: 20-24 mini tacos
• Calories per serving: Approximately 100 calories (this may vary based on specific ingredients and quantities used)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 17-20 minutes
• Total Time: 27-30 minutes

How to Serve

• As a Snack: Perfect for game nights or movie marathons.
• At Parties: Serve on a platter with a variety of dips and toppings.
• For Dinner: Pair with a side salad for a complete meal.
• In Lunchboxes: These mini tacos can be a fun addition to lunch for kids or adults alike.

Additional Tips

1. Make Ahead: Prepare the filling in advance and assemble the tacos when you’re ready to bake.
2. Spice It Up: Add diced jalapeños or a sprinkle of chili powder to the chicken for an extra kick.
3. Cheese Varieties: Experiment with different cheeses such as cheddar, Monterey Jack, or pepper jack.
4. Use Leftovers: This recipe is a great way to use leftover chicken or rotisserie chicken.
5. Ensure Crispiness: Make sure to brush the tortillas evenly with olive oil to achieve a nice crisp.

Recipe Variations

• Vegetarian Option: Substitute the chicken with black beans or sautéed vegetables like bell peppers and onions for a meatless version.
• Cheesy Beef Tacos: Swap shredded chicken for ground beef, seasoned to taste.
• Fish Tacos: Use cooked, flaky white fish and add lime juice for a fresh twist.
• Southwestern Style: Add corn and black beans to the chicken mixture for a heartier filling.

Serving Suggestions

• Pair with guacamole and pico de gallo for a fiesta feel.
• Serve with Mexican rice and refried beans to complete your meal.
• Include a variety of salsas (mild, medium, and hot) to cater to all taste preferences.

Freezing and Storage

• Storing Leftovers: Keep any leftover mini tacos in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the assembled but uncooked mini tacos. Just make sure to place parchment paper between layers to prevent sticking. Bake from frozen, adding a few extra minutes to the cooking time.

FAQ Section

1. Can I use flour tortillas instead of corn?

• Yes, but corn tortillas provide a more authentic flavor and texture for tacos.

1. What type of chicken works best?

• Shredded rotisserie chicken or leftover grilled chicken works great.

1. Can I make these spicy?

• Absolutely! Add diced jalapeños or hot sauce to the chicken mixture.

1. How do I keep tacos from getting soggy?

• Ensure to bake them properly and use just the right amount of filling.

1. What can I substitute for cheese?

• Use vegan cheese or simply omit it for a dairy-free option.

1. Can I bake them longer for extra crispiness?

• Yes, but keep an eye on them to prevent burning.

1. How do I reheat leftover mini tacos?

• Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.

1. What toppings can I add?

• Avocado, diced tomatoes, or shredded lettuce can be excellent additions.

1. How do I know when they’re done?

• They should be golden brown and crispy on the edges.

1. Can I use store-bought shredded chicken?
   • Yes, that can save time in preparation.

Conclusion

Mini Baked Chicken Tacos are the ultimate crowd-pleaser that brings joy to any gathering. With their crispy exterior, savory chicken filling, and gooey melted cheese, they are sure to become a family favorite. Easy to prepare and perfect for sharing, these tacos offer a delightful taste experience that can be customized to suit any palate. Whether you’re hosting a party or simply looking for a quick weeknight meal, these mini tacos are sure to satisfy. Enjoy making them as much as you’ll enjoy eating them!

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